Preheat oven to 400F. Line a baking sheet with parchment paper.
Cut ends off Brussels sprouts. Peel away any browning outer leaves. Cut in half and rinse well. Pat dry and set aside.
In a large bowl, add olive oil, maple syrup, mustard and caraway seeds. Whisk until well mixed.
Add Brussels sprouts and toss until evenly coated.
Pour onto baking sheet (including all of the sauce) and sprinkle with salt.
Bake for 20-25 minutes until outer leaves are crispy and sprouts are tender.
Nutrition Info Per Serving: Calories 126.9 Total Fat 10.7 g Saturated Fat 1.5 g Polyunsaturated Fat 1.2 g Monounsaturated Fat 7.5 g Cholesterol 0.0 mg Sodium 246.9 mg Potassium 178.3 mg Total Carbohydrate 7.5 g Dietary Fiber 1.9 g Sugars 4.3 g Protein 1.6 g